Ingredients: 2 cups broccoli florets 2 cups baby carrots 2 cups cauliflower florets 1
cup toasted sunflower seeds 1 cup dried sweetened cranberries juice of 1 lemon 2 Tablespoons honey
For the salad - 3/4 cup quinoa 1 mango, cut into 1/2 in cubes 1/4 cup roughly chopped cilantro 1 large avocado, cut into 1/2 inch cubes (note, don't cut avocado until right before use) 1 bunch kale (can sub other greens if you prefer), big stems discarded and thinly sliced 1/4
cup toasted sunflower seeds
4 cups red leaf lettuce, butter lettuce or other greens 2 cups thinly sliced veggies (bok choy, carrot, fennel, etc.) 1 cup sprouted mung beans or other beans 1 cup alfalfa or clover sprouts 1 cup sunflower sprouts 1/2
cup toasted sunflower seeds Creamy Miso Dressing 3 Tablespoons white or chickpea miso 3 Tablespoons flaxseed oil (or another wellness oil, like hemp or pumpkin.
1/3 cup toasted pine nuts OR 1/3
cup toasted sunflower seeds (toast on a flat baking pan for 15 minutes at 250 degrees)
For the salad - 3/4 cup quinoa 1 mango, cut into 1/2 in cubes 1/4 cup roughly chopped cilantro 1 large avocado, cut into 1/2 inch cubes (note, don't cut avocado until right before use) 1 bunch kale (can sub other greens if you prefer), big stems discarded and thinly sliced 1/4
cup toasted sunflower seeds
Not exact matches
About 64 - 68 dry chiles de arbol, between 3.5» to 4» long approx. 3 - 4 chiles moritas about 2» 3 ″ in size 1
cup sunflower, or corn oil 2 tablespoons
toasted sesame
seeds 2 tablespoons roasted salted peanuts 2 large garlic cloves (I used Ajo Criollo, its mild and very aromatic) 1 — 1/2 teaspoon sea salt
What's in it: For the french
toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5
cups cubes)-- 4 large eggs — 1 1/2
cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3
cup roughly chopped raw nuts and
seeds (I used almonds and
sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
1 Tablespoon olive oil 1 medium onion, chopped 1 to 2 cloves garlic, minced 3 vegan eggs = 3 Tablespoons ground flaxseed 1/4
cup + 1 Tablespoon water 2 teaspoons ground cumin 1 Tablespoon chili powder 1 teaspoon dried Mexican oregano (or regular dried is fine) 1
cup low - sodium black beans, drained and pureed 1/4
cup chopped parsley 1/3
cup almonds,
toasted and chopped 1/3
cup sunflower seed,
toasted 1 1/2
cups soft bread crumbs (we used 3 slices sprouted wheat bread) 1
cup oat flour 1 Tablespoon low - sodium soy sauce 1
cup finely grated carrot if frying: flour for dredging olive oil or canola oil for frying
1
cup of black rice 1 small butternut, acorn (or any type of squash), peeled,
seeds removed, and diced (about 2
cups) extra virgin olive oil salt + pepper 2 large handfuls of spinach 1 small red onion, sliced grapeseed (or a neural high heat oil) salt 2 tablespoons of sesames
seeds 1/4
cup of pumpkin
seeds for the sesame ginger dressing: 1/2 inch piece of ginger, peeled 1 small shallot 1 garlic clove, peeled 1 teaspoon of honey 1 tablespoon of lime juice 2 tablespoons of
toasted sesame oil 1 teaspoon of tamari (OR 1/2 teaspoon of salt) 3 - 4 tablespoons of grapeseed or
sunflower oil
1
cup rolled oats 2/3
cup unsweetened shredded coconut,
toasted 3 tablespoons ground flax 1/2
cup seeds (I did a combo of
sunflower, sesame and pepitas) 1/2
cup dried fruit (I used a dried berry mix from Trader Joe's) 1/2
cup peanut butter 1/4
cup pure maple syrup 1 teaspoon vanilla 2 tablespoons water (if necessary after refrigerating)
1 teaspoon pine nuts 1 teaspoon
sunflower seeds 1/2
cup / 2 oz / 60 g black sesame
seeds 1 1/2 tablespoons natural cane sugar 1 1/2 tablespoons shoyu, tamari, or soy sauce 1 1/2 teaspoons mirin Scant 1 tablespoon
toasted sesame oil 2 tablespoons brown rice vinegar 1/8 teaspoon cayenne pepper Fine - grain sea salt 12 ounces / 340 g soba noodles 12 ounces / 340 g extra-firm tofu Extra-virgin olive oil 1 bunch green onions, white and light green parts, thinly sliced
3
cups / ~ 1 lb / 16 oz cooked beans, room temperature or warm 1/3
cup / 1.5 ounces / 45 g
toasted sunflower seeds (or pepitas) 1/4
cup / 60 ml this dressing (or other favorite vinaigrette), or to taste
Hey Olivia, I would probably try
toasted sunflower seeds (if you can eat them, that is), but you probably wouldn't need a full
cup.
Toast 1
cup chopped almonds, 1/2
cup rinsed raw quinoa, 1/4
cup raw pumpkin
seeds, and 1/4
cup raw
sunflower seeds on a rimmed baking sheet in a 350 ° oven, stirring occasionally, until golden brown, 10 — 12 minutes.
1
cup quinoa 2
cup water 2 medium sweet potatoes, peeled and cut into 1 inch chunks 1 red onion, thickly sliced 4 kale leaves, removed from stems and torn
sunflower seeds,
toasted extra-virgin olive oil juice of 1/4 a lemon 1 teaspoon apple cider vinegar 1 tsp balsamic vinegar sea salt black pepper
-- Almonds, 2
cups (if allergic to nuts, use a mix of lightly
toasted sunflower & pumpkin
seeds)-- Dates, 2
cups (soaked in earl grey tea)-- Cacao, 2 tablespoons — Cinnamon, 1 tsp — Sea salt, a pinch — Zest from 1 large orange (if not buying organic, make sure it's well washed)
2 teaspoons
sunflower oil 1/2 teaspoon
toasted sesame oil 1 tablespoon plus 2 teaspoons runny honey fine grain sea salt, to taste one small bunch of cilantro (leaves and stems), chopped 1/2
cup peanuts,
toasted 1 bunch of scallions, shredded 2
cups finely shredded cabbage 1/2
cup mung bean sprouts 1/2
cup broccoli or pea sprouts 3 large stalks celery, thinly sliced on diagonal 2 tablespoons shoyu or soy sauce 1 tablespoon (brown) rice vinegar
toasted sesame
seeds, black or white
for the
sunflower seed sauce: 1/4
cup of
sunflower seed butter (feel free to sub any nut or
seed butter you have on hand) 1 clove of garlic, minced 1 red chili,
seeded and minced 2 tablespoons of tamari (or low sodium soy sauce) 1 tablespoon of
toasted sesame oil 1 teaspoon of ginger, peeled and minced 2 tablespoons of lime juice (the juice of one lime) 3 - 4 tablespoons of water a pinch or two of red pepper flakes, if you want extra heat
1 napa cabbage, sliced thin 3
cups carrots, peeled and julienned 1.5
cups green onions, chopped 1/2
cup cilantro, chopped (optional) 12 large basil leaves, julienned (optional) 4 Tbsp
sunflower seeds (optional) 2 Tbsp white sesame
seeds,
toasted 2 Tbsp black sesame
seeds
for the noodles about 8 oz mung beans vermicelli or other clear noodles 1 handful green beans — ends trimmed and strings removed (if present) 1 handful sugar snaps or snow peas — strings removed 1
cup shelled frozen edamame 1
cup fresh or frozen shelled green peas 2 tablespoons grapeseed or
sunflower oil 3 garlic cloves — crushed with knife 1 red chili —
seeded and chopped 3 green onions — thinly sliced 1
cup basil leaves, plus more for garnish handful mint leaves — chopped 1
cup yellow cherry tomatoes — halved or quartered about 3 tablespoons
toasted sesame
seeds — optional
8 gluten - free or whole grain tortilla bread 16 lettuce leaves (cosmopolitan or romaine) Herby hummus (see recipe below) Green lentil salad (see recipe below) 1 large handful
sunflower seeds, lightly
toasted in a dry frying pan 1
cup / 150 g strawberries, sliced
Print Socca pizza with purple sweet potato hummus Ingredients Socca 1
cup chickpea flour 1
cup water 1/2 teaspoon turmeric garlic powder optional salt to taste Purple sweet potato hummus 1
cup roasted purple sweet potato 3 tablespoons sesame
seeds toasted 1 tablespoon
sunflower seeds -LSB-...]
lime peanut sauce ingredients: 1/2 inch fresh ginger, peeled + rough chopped 2 cloves of garlic, peeled + rough chopped 1 - 2 tsp sriracha (or other hot sauce you like) 2 tbsp peanut butter (or tahini,
sunflower seed butter, almond butter etc) 1 lime, peeled + chopped 1 tbsp rice vinegar 2 tsp agave nectar 1 tbsp tamari soy sauce little scoop of extra virgin coconut oil (optional, but I love the coconut fragrance here) 1/4 tsp
toasted sesame oil 1/2
cup grapeseed oil
1 10 -12-ounce jar roasted red peppers, drained 1/2
cup marcona almonds 1/4
cup toasted and peeled hazelnuts for fancy version or toasted sunflower seeds for everyday version 1 tablespoons pomegranate molasses 3/4 teaspoon smoked paprika 2 garlic cloves, minced Sea salt, to taste 5 tablespoons extra-virgin olive oil 1 1/2 tablespoons finely chopped parsley, for sprinkling Toasted bread, pita, or vegetables for serving In a food processor or blender, combine all ingredients except p
toasted and peeled hazelnuts for fancy version or
toasted sunflower seeds for everyday version 1 tablespoons pomegranate molasses 3/4 teaspoon smoked paprika 2 garlic cloves, minced Sea salt, to taste 5 tablespoons extra-virgin olive oil 1 1/2 tablespoons finely chopped parsley, for sprinkling Toasted bread, pita, or vegetables for serving In a food processor or blender, combine all ingredients except p
toasted sunflower seeds for everyday version 1 tablespoons pomegranate molasses 3/4 teaspoon smoked paprika 2 garlic cloves, minced Sea salt, to taste 5 tablespoons extra-virgin olive oil 1 1/2 tablespoons finely chopped parsley, for sprinkling
Toasted bread, pita, or vegetables for serving In a food processor or blender, combine all ingredients except p
Toasted bread, pita, or vegetables for serving In a food processor or blender, combine all ingredients except parsley.
3 tablespoons ground flax 1/3
cup warm water 1 (14 - ounce) can black beans, drained and rinsed 1 tablespoon extra-virgin olive oil 3/4
cup finely chopped red onion or yellow onion 2 large garlic cloves, minced 1
cup grated carrots 1/3
cup finely chopped fresh parsley or cilantro 1/2
cup sunflower seeds,
toasted 1 to 2 tablespoons tamari, to taste 1 teaspoon chili powder 1 teaspoon dried oregano 1 teaspoon ground cumin 1/2
cup rolled oats, processed into a coarse meal * 1/2
cup spelt bread crumbs (or bread crumbs of choice) 1 to 2 tablespoons oat flour (or flour of choice), as needed 1/2 to 3/4 teaspoon fine sea salt, to taste Freshly ground black pepper, to taste
Salad: 1/2 package brown rice and millet noodles (cooked according to package directions) or your choice of gluten - free noodles 3
cups shredded purple cabbage 2 carrots, peeled and spiralized or cut into thin julienne 1 zucchini spiralized or cut into thin julienne 1
cup fresh or frozen green peas 1/3 c.
sunflower seeds, lightly
toasted 1/4 c. mint leaves, thinly cut 1/4 c. cilantro, thinly cut
1/2
cup honey syrup 3
cups rolled oats 2
cups quinoa flakes 2
cups mixed
seeds (
sunflower, pumpkin, sesame etc) 2
cups toasted almonds Finely grated zest of one orange 1/2 tsp ground cinnamon 1 tsp vanilla paste 1/2 tsp sea salt
Ingredients (serves 4) • 2
cups coconut flakes • 1
cup amaranth
seeds • 1/2
cup activated almonds • 1/2
cup raw cashews • 1/2
cup walnuts • 1/2
cup sunflower seeds • 1/2
cup raw pepitas (dried pumpkin
seeds) • 2 tbsp chia
seeds • 1 tsp cinnamon • 2 tsp coconut oil, melted • 1 tsp rice malt syrup • Coconut yoghurt, to serve • Fresh raspberries, to serve •
Toasted buckinis, to garnish
Ingredients 4 large eggs 1 bunch broccolini trimmed 5 tablespoons olive oil divided Kosher salt 1 small shallot finely chopped 2 tablespoons apple cider vinegar 1 tablespoon whole grain mustard 1/2 bunch curly kale, ribs and stems removed, leaves torn into 2 - inch pieces (about 8
cups) 8 ounces brussels sprouts, trimmed, thinly sliced lengthwise Freshly ground black pepper 1/2
cup unsalted, roasted
sunflower seeds, divided 1/2
cup hummus 1 avocado, quartered lengthwise 2 tablespoons finely chopped chives 1 tablespoon
toasted sesame
seeds Crushed red pepper flakes (for serving)
Bowls 6
cups finely chopped kale 2 teaspoons extra virgin olive oil 1 teaspoon
toasted sesame oil 1/4 teaspoon chili oil Pinch of salt 1 1/2
cups shredded carrots 6 tablespoons roasted, unsalted
sunflower seeds 6 tablespoons raw cashews 1 1/2 tablespoons black sesame
seeds Cilantro sprigs for garnish Dressing 1/4
cup unsweetened peanut butter ** 2 teaspoons
toasted sesame oil 2 teaspoons rice vinegar 1 teaspoon honey 1 teaspoon soy sauce 1 teaspoon sriracha hot sauce 4 tablespoons water
2 1/2
cups rolled oats (certified gluten free) 1/3
cup toasted kasha (buckwheat) 1/4
cup pumpkin
seeds 1/4
cup sunflower seeds 1/4
cup unsweetened shredded organic coconut 1 - 2 tbsp cinnamon 1/2 tsp nutmeg 2 tbsp organic coconut oil 1/2 -1
cup maple syrup 1/4
cup raisins 1/4
cup goji berries
1.5
cups rolled oats, split 1/2
cup almonds 1/4
cup nut butter 1/4
cup butter or coconut oil (butter makes these hold together better for packing in lunches, etc.) 1/3
cup honey 1/2 tsp salt (omit if your nuts or nut butter are salted) 1 Tbsp chia
seeds (or flax) 1/2
cup brown rice cereal 1/4
cup sunflower seeds,
toasted 2 Tbsp sesame
seeds 1/2
cup dried blueberries
I will eat a mix salad with 2
cups of arugula and 3 - 4
cups of romaine with broccoli sprouts (top source of sulforaphane) red pepper, cucumber, green onion,
toasted pumpkin
seeds,
sunflower seeds and sometimes sliced almonds.
What's in it: For the french
toast --- 1/2 large loaf of multigrain bread, ideally a few days old, cut into 1 inch cubes (about 5
cups cubes)-- 4 large eggs — 1 1/2
cups vanilla almond milk ** — 1 teaspoons cinnamon — 1 teaspoon vanilla extract — 1/4 teaspoon salt For the apples --- 3 - 4 apples, thinly sliced — 1/2 teaspoon cinnamon — 1 tablespoon coconut oil For the topping --- 1/3
cup roughly chopped raw nuts and
seeds (I used almonds and
sunflower seeds)-- 1 - 2 tablespoons brown sugar (depending on your sweetness preference)-- 1/4 teaspoon salt
1/2 small green cabbage, finely shredded 1
cup snow peas, washed and chopped 1 bunch of green onions, washed and chopped 1/2
cup sunflower seeds, option to lightly
toast them for added crunch 1/2
cup of flaked almonds, option to lightly
toast them for added crunch 1/2
cup cilantro chopped, optional
1
cup uncooked green lentils 3
cups vegetable broth or water 1/2
cup walnuts, chopped and
toasted 1/2
cup sunflower seeds,
toasted 3 tbsp flax
seeds 1/2
cup water 2 tbsp olive oil 1 1/2
cups diced onion 3 cloves garlic, minced 1
cup diced celery 1
cup grated carrot 1/3
cup grated apple 1/3
cup raisins 1/2
cup rolled oats 3/4
cup breadcrumbs 2 tsp fresh thyme (or 1 tsp dried thyme) salt & pepper, to taste red pepper flakes, to taste